The Poor Man’s Burnt Ends recipe offers a way to enjoy classic BBQ flavors without spending a lot. Traditionally, burnt ends come from a whole brisket, which is expensive at around $40-50.
Chuck roast has become a fantastic option. It costs only about $10 and allows you to make delicious burnt ends for under $30. This inexpensive chuck roast is cubed and seasoned with Cowboy Charcoal and Tennessee Smoke seasoning before being fully smoked.
To make these beef nuggets, mix butter, brown sugar, and hot honey for a sweet glaze that will have your taste buds fired up. With a cook time half that for brisket burnt ends, you’ll enjoy a deep, rich flavor that’s “on point.” This recipe helps you save pocket change and proves that good BBQ can be both budget-friendly and fantastic.
How to Cook Poor Man’s Burnt Ends
Start with chuck roast cut into 1-inch cubes and place in a bowl. Drizzle olive oil and use yellow mustard as a binder to hold the dry rub. Season generously with Tennessee Smoke seasoning or your favorite BBQ rub and mix well by hand for even coating.
Arrange the beef on grill grates or a foil pan in the smoker set to 250°F. Smoke until the meat thermometer reads 165-175°F, then add pats of butter, hot honey, BBQ sauce, and brown sugar. Wrap in aluminium foil and cook until 210°F for a sweet, spicy glaze and tender BBQ meat candy texture.
Resting:
After the smoker, let the meat rest in a foil pan or wrap it in butcher paper for 30-40 minutes. This step helps the beef cool slowly, keeping each succulent piece tender and packed with flavor. Serve these classic burnt ends as a snack, appetizer, or main meal—a perfect treat to share with friends and family!
Tips for Cooking Poor Man’s Burnt Ends
- Cook to temperature instead of time; each cut of meat cooks differently and needs an exact finish.
- Use a ThermoWorks remote thermometer like The Smoke with a probe for grill and meat temperatures; view it remotely for convenience.
- Wrap the recipe in butcher paper or foil to hold moisture, especially with brisket or chuck roast burnt ends.
- Look for the intramuscular fat in the chuck roast – white flecks of fat add flavor and tenderness.
- Cook the poor man’s burnt ends to an internal temperature of 165F and place them in a foil pan with high rims to melt and fuse flavors.
- Add ingredients like Bourbon Mop Sauce or Hot Honey Garlic Wings for unique flavour twists on smoker recipes, such as Smoked Ribs or Pulled Pork BBQ Sandwiches.
SPICY BOURBON BBQ SAUCE
This barbecue sauce perfectly balances smoky depth and tanginess with Bourbon, Apple Cider Vinegar, and a hint of Hot Sauce for a bold kick. Ketchup adds a rich base, while Brown Sugar gives that meat candy effect with just the right sweetness.
Garlic Paste and Worcestershire sauce offer umami and a touch of roast flavor, making this sauce ideal for poor man’s burnt ends. Finish with a pinch of Salt to bring out every taste layer.
How to Store Leftovers & Reheat
After enjoying your chuck roast burnt ends, refrigerate any leftover pieces in an airtight container. They stay good for 4-5 days. To warm them up later, use a microwave or place them on a sheet pan in the oven at 350°F until warmed through, adding extra BBQ sauce if needed.
- Smoker prep
To get the best flavor for your poor man’s burnt ends, set the smoker to 250 degrees. Post oak, mesquite, hickory, or pecan are all great choices for adding a rich, smoky taste. A Mill Scale smoker works well for holding a steady temperature; make sure to prepare it properly before starting. - Prep the chuck roast
Trim the excess fat from the chuck roast to ensure even cooking. Season generously with Holy Cow and BLANCO in a 2:1 ratio, pressing gently so the seasoning can adhere. Let it rest for 15 minutes or even overnight for deeper flavor. - Smoke the chuck roast
To smoke the chuck roast, set your smoker to maintain heat and let the meat reach an internal temperature of 170°F. Place it in a disposable aluminium pan with beef broth, cover tightly with aluminium foil, and continue cooking until it’s probe tender at 200°F. After about an hour, remove the roast and let it cool for 30 minutes to allow the temperature to drop. Once rested, start cubing the meat, discarding any rendered fat for the perfect burnt ends. - Create the burnt ends
Start by cutting the chuck roast into small cubes. Generously season all sides with The Gospel AP to ensure each cube is fully coated with rich seasoning for maximum flavor.
Chuck Roast Burnt Ends
Using a 3-pound chuck roast for Poor Man’s Burnt Ends is a fantastic way to enjoy that amazing beefy flavour without the cost of a whole-packer brisket. This budget version still delivers a similar smoke and taste to traditional burnt ends, making it a great choice for those craving that BBQ experience while saving some bank.
Chuck roast burnt ends vs brisket burnt ends.
Brisket burnt ends are flavorful but expensive and time-consuming. They require low and slow smoking for the perfect meat candy texture. Chuck roast burnt ends offer a more budget-friendly way to enjoy similar BBQ flavor and glaze without the high cost, making them a great bang for your buck option.
Why do they call them poor man’s burnt ends?
Chuck roast is a cheaper choice for Poor Man’s Burnt Ends, as it costs less per pound than a whole brisket. With brisket popularity on the rise, its prices have increased, making chuck roast an affordable option for Money savings.
The fact that chuck roast usually comes in smaller sizes of only 3-4 pounds instead of the entire brisket at 12-15 lbs means it’s more affordable and easier to manage. This gives you all the flavor without the expensive cost of a full-sized brisket.
Who are You Calling a Poor Man
Poor man’s burnt ends prove that great food isn’t about spending big; it’s a state of mind. Cooking this dish shows that “poor” can mean creative, flavorful, and budget-friendly. Every time you make it, you’ll realize it’s poor.
FAQS
- What are poor man’s burnt ends?
Poor Man’s Burnt Ends are a budget-friendly version of traditional burnt ends. They use chuck roast instead of brisket, producing flavorful, tender meat. - Why are my poor man’s burnt ends tough?
They may be tough if not cooked long enough or at too high a temperature. Low and slow cooking is essential for tenderness. - What kind of meat is burnt ends?
Burnt ends are typically made from the point of a brisket, but in the case of poor man’s burnt ends, they are made from chuck roast. - Why are they called burnt ends?
They are called burnt ends because they come from the ends of smoked brisket, which develop a charred exterior and rich flavor during cooking.
Poor Man's Burnt Ends Recipe
Equipment
- Smoker I highly recommend this pellet grill!
- Meat Thermometer To check the internal temperature and ensure the meat is cooked perfectly.
- Cutting Board For slicing the chuck roast into bite-sized pieces.
- Sharp Knife To trim and cut the meat into cubes.
- Aluminum Foil Used to wrap the meat during cooking to lock in moisture.
- Baking Sheet or Foil Pan For placing the meat cubes during the caramelization step.
- Spray Bottle Filled with apple juice or water for spritzing the meat and keeping it moist.
- Mixing Bowl For tossing the meat with BBQ sauce and seasonings.
- Tongs For handling the meat safely on the grill or smoker.
- Basting Brush To apply BBQ sauce evenly over the meat.
Ingredients
Instructions
- Preheat the Smoker: Set your smoker for indirect grilling at 275°F. For the best flavor, use hickory or oak wood.
- Season the Meat: Coat the chuck roast with yellow mustard, then generously season all sides with beef rub or a mix of salt, pepper, and garlic powder.
- Smoke the Roast: Once the smoker is ready, place the seasoned chuck roast inside and close the lid. Smoke until the internal temperature reaches 165°F, which should take about 5 hours. At this point, the roast should have a dark, flavorful bark.
- Wrap the Roast: Remove the roast from the smoker and wrap it tightly in butcher paper or aluminum foil. Return it to the smoker and continue cooking until the internal temperature reaches 195°F (about 1 hour).
- Rest and Cut the Meat: Take the wrapped roast off the smoker and let it rest for 15-20 minutes. Then, cut the meat into 3/4-inch cubes and place them in a foil baking pan.
- Add Sauce and Brown Sugar: Sprinkle the cubes with 1/4 cup of brown sugar and drizzle with most of your favorite BBQ sauce, saving a couple of tablespoons for later. Gently toss the meat to coat evenly.
- Monitor Moisture: If the meat starts to look dry during smoking, lightly spritz it with apple juice or beef broth to keep it moist and enhance the flavor.
- Check for Tenderness: Instead of relying solely on temperature, use a fork or toothpick to test the tenderness. The meat should be soft and easily pull apart when done.
- Finish Smoking: Place the pan back on the smoker, close the lid, and cook for another 1.5 to 2 hours, or until the sauce is bubbly and the beef cubes are tender and caramelized.
- Rest Before Serving: Allow the burnt ends to rest for at least 10 minutes after the final smoke. This helps the juices redistribute, making the meat even more flavorful and tender.
- Serve and Enjoy: Add the remaining 2 tablespoons of brown sugar and the rest of the BBQ sauce. Stir gently and return to the smoker for a few more minutes. Serve hot as a main dish or on white bread/buns with pickles and sliced white onions.